Title: Roasted garlic with cumin-eggplant & capellin
 Categories: Salads, Pasta
      Yield: 4 Servings
 
      3 ea Garlic heads, broken into
           -- cloves but unpeeled
      4 tb Olive oil
           Salt & cayenne
      1 ea Eggplant, thinly sliced
           -- lengthwise
      2 ts Cumin
     12 oz Capellini
           Juice of 1/2 lemon
      2 ts Cilantro, chopped
 
  Place whole, unpeeled garlic cloves on a baking sheet in a single
  layer & sprinkle with 2 tb olive oil & salt to taste. Roast at 350F
  for 30 minutes. Raise the heat to 400F & continue to roast for
  another 10 minutes. Remove from oven & cool.  When cool enough to
  handle, peel & toss with the remnants of the oil they were cooked in.
  Set aside.
  
  Brush eggplant slices with rest of olive oil & sprinkle with 1 ts
  cumin. Broil until the eggplant is browned in spots & tender, cut
  into matchstick pieces.
  
  Cook pasta to al dente & drain.
  
  Toss pasta with the eggplant & garlic flesh.  Season with salt,
  cayenne, rest of cumin & the lemon juice. Let cool to room
  temperature & serve, garnished with cilantro.
  
  ** Recipe was confusing, it omitted ingredients in the directions
  that are included in the ingredient list & referred to ingredients
  that did not appear in the ingredient list. So, this recipe has
  hopefully been adjusted so that it works.
  
  Adapted from Marlena Spieler, "200+ Vegetarian Pasta Recipes"